Description
Mini Crab Cakes with Spicy Remoulade deliver a delightful seafood experience in every bite, featuring tender crab meat and a zesty dipping sauce that’s perfect for any occasion.
Ingredients
Scale
- 1 lb lump crab meat
- 1 cup plain breadcrumbs
- 1/2 cup mayonnaise
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise (for the remoulade)
- 2 tbsp spicy mustard
- lemon juice to taste (optional)
Instructions
- Prepare your workstation by gathering all ingredients and tools, including mixing bowls and a baking sheet lined with parchment paper.
- In a large bowl, combine lump crab meat, breadcrumbs, mayonnaise, egg, salt, and black pepper. Gently fold until just combined.
- Form small patties about two inches wide using your hands and place them on the prepared baking sheet.
- Refrigerate the patties for at least 30 minutes to help them hold together during cooking.
- Preheat your oven to 375°F (190°C). Bake the crab cakes for about 15-20 minutes or until golden brown on top.
- While the crab cakes are baking, mix mayonnaise with spicy mustard in a small bowl, adjusting seasoning with lemon juice as desired.
Nutrition
- Serving Size: 1 crab cake (50g)
- Calories: 130
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Use fresh crab meat for optimal flavor. Chilling the formed cakes is crucial for maintaining their shape during cooking. For added crunch, try using panko breadcrumbs in the mixture.